Name: Egg Cream Cheese Hash Brown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 30 ounces frozen shredded hash browns; 8 large eggs; 8 ounces cream cheese, softened; 2 cups shredded cheddar cheese; 1 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Butter or cooking spray, for greasing the dish

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I really enjoy making this egg cream cheese hash brown casserole because it is creamy, comforting, and perfect for a relaxed breakfast or brunch. I like how simple ingredients come together to create a dish that feels hearty without being complicated.

Why You’ll Love This Recipe

I love this recipe because it is easy to prepare and incredibly satisfying. I enjoy the soft texture of the eggs mixed with creamy cheese and crispy hash browns. I also like that it works well for meal prep and can be baked fresh or reheated without losing flavor.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Frozen shredded hash browns: 30 ounces
Large eggs: 8
Cream cheese: 8 ounces, softened
Shredded cheddar cheese: 2 cups
Milk: 1 cup
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Garlic powder: ½ teaspoon
Onion powder: ½ teaspoon
Butter or cooking spray: for greasing the dish

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish. I spread the frozen shredded hash browns evenly across the bottom of the dish.

In a large bowl, I whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder. I add the softened cream cheese and mix until mostly smooth, with small bits of cream cheese throughout.

I pour the egg mixture evenly over the hash browns, making sure everything is well covered. I sprinkle the shredded cheddar cheese evenly on top. I bake the casserole uncovered for 45 to 50 minutes, until the center is set and the top is lightly golden. I let it rest for about 5 minutes before cutting and serving.

Servings And Timing

I usually get 8 servings from this casserole.
Preparation time is about 10 minutes, baking time is 45 to 50 minutes, and total time is approximately 1 hour.

Variations

I sometimes add chopped bell peppers, onions, or spinach for extra color and flavor. When I want a richer taste, I mix in mozzarella or Monterey Jack cheese. I also like adding a pinch of smoked paprika for a subtle depth of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for 1 to 2 minutes. For larger portions, I cover the dish with foil and reheat in the oven at 325°F until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble the casserole the night before, cover it, and refrigerate it. I bake it the next day, adding a few extra minutes to the baking time.

Can I freeze this casserole?

I let it cool completely, then wrap it tightly and freeze it for up to 2 months. I thaw it overnight in the refrigerator before reheating.

How do I know when the casserole is done?

I check that the center is firm and no longer jiggly. A knife inserted in the middle should come out mostly clean.

Can I use fresh potatoes instead of frozen hash browns?

I can use fresh potatoes if I shred them and squeeze out as much moisture as possible before using them.

What can I serve with this casserole?

I like serving it with fresh fruit, toast, or a simple green salad for a balanced meal.

Conclusion

I find this egg cream cheese hash brown casserole to be a reliable and comforting dish that works for both busy mornings and special occasions. I enjoy how easy it is to make and how well it satisfies everyone at the table.